In a mixing bowl, combine warm water with a pinch of sugar and dry yeast, letting it sit for 5 minutes until bubbly.

Add warm apple cider, melted butter, beaten eggs, and sugar to the yeast mixture.

Gradually incorporate all-purpose flour, cinnamon, and salt, mixing until combined.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place it in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.

Prepare the apple filling by sautéing finely diced apples in melted butter over medium heat.

Add apple cider and lemon juice, cooking until the apples soften, about 5-7 minutes.

Mix together brown sugar, cornstarch, cinnamon, and salt before adding this mixture to the cooked apples.

Stir until thickened, then remove from heat and let cool.

In a bowl, blend softened butter, packed brown sugar, and cinnamon until smooth and creamy.

Once the dough has risen, roll it out into a large rectangle, about ¼ inch thick.

Spread the cinnamon filling over the dough, followed by the cooled apple filling.

Roll the dough tightly to form a log, cut into 12 pieces, and place in a greased baking pan.

Cover and let rise for another 30 minutes.

Preheat oven to 350°F (175°C) while rolls rise.

Bake for 25-35 minutes until golden brown.

Allow to cool for a few minutes.

Melt butter over medium heat in a saucepan until nutty and foamy.

Let it cool slightly before mixing with cream cheese and icing sugar until smooth.

Spread icing generously over warm rolls and serve.